RECIPE: Chia Seed Pudding - Two Ways

Chia seed pudding is the perfect food if you’re following a keto, low-carb, or paleo diet or you’re just looking for something incredibly healthy and vegan.

These seeds may be little but they pack a nutritional wallop with 11 grams of fiber, 4g of protein, and 9g of fat. Plus they are high in calcium, magnesium, manganese, and phosphorus… all for the low-calorie count of 137!

While many people enjoy having chia seed pudding for breakfast, it can be a delicious lunch or hearty snack at any time of the day. Because of its versatility, you can literally make this up any way you want to. Some people are turned off by the slightly slimy feel to the seeds, but I find that if you have enough toppings, especially something with a bit of crunch, you won’t even notice.

Try these two recipes and if you do end up making some of your own combinations, I’d love for you to share them with me by email or tag me on social media!

Coconut Chia Pudding:

Ingredients

2 Tbsp chia seeds

2 Tbsp crushed nuts

4 Tbsp canned full-fat coconut milk

A drop of vanilla extract

Drop of stevia (optional)

Method

Mix all the ingredients together in a container and cover. Set in the fridge overnight or for at least 20 mins.

Top with mixed berries, desiccated coconut, and almonds. Enjoy cold.

Banoffee Chia Pudding:

Ingredients

2 Tbsp chia seeds

2 Tbsp blueberries (frozen or fresh)

4 Tbsp plant-based milk

Drop of stevia (optional)

Method

If using frozen blueberries, let thaw slightly. Mix all ingredients together in a container and cover. Set in the fridge overnight or for at least 20 mins.

Top with sliced banana, walnuts, and a drizzle of maple syrup. Enjoy cold.